Eric Adjepong’s recipe combines seared salmon with a curry sauce made with coconut milk, peppers, thyme, tomato, and onions. Be sure to use full-fat coconut milk for the richest flavor and texture. The quick hot sauce served with it is bright with vinegar and Scotch bonnet peppers. Serve this curry over cooked rice or coconut rice.
![Coconut Curry Salmon](https://www.foodandwine.com/thmb/zriOdPVzz6rlGD8MmSOKL7OigTY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Salmon-with-Coconut-Curry-FT-RECIPE0623-5333f734019d45c49f9b61596e4d942b.jpg)
Nina Gallant / Food Styling by Chantal Lambeth
Ingredients
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3 Scotch bonnet peppers, seeded, stemmed, and chopped (substitute habanero peppers if needed)
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1/2 cup white balsamic (substitute apple cider vinegar if needed)
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Pinch of kosher salt, plus more as needed
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Pinch of granulated sugar
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4 tablespoons vegetable or another neutral oil, divided
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4 (6-ounce) fillets Coho salmon (such as Secret Island)
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1 tablespoon unsalted butter
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1 medium (9-ounce) yellow onion, finely chopped
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4 garlic cloves, thinly sliced
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3 tablespoons chopped fresh thyme leaves
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1 green bell pepper, finely chopped
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2 tablespoons tomato paste
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3 tablespoons Madras curry powder
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1 (13 1/2-ounce) can full fat coconut milk, well-shaken
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10 ounces vegetable or chicken stock, or water
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1 tablespoon fresh lemon juice, plus more as needed
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5 green onions, thinly sliced, divided
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6 cups cooked rice or coconut rice, for serving
Directions
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Combine Scotch bonnet and vinegar with a pinch of both salt and sugar in a blender. Puree until smooth. Set aside.
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Heat 1 tablespoon oil in a wide, medium saucepan over high heat. Season salmon with salt and add to pan, skin side down. Cook 3 minutes, then flip salmon over and add butter. Sear salmon until lightly browned, about 2 minutes. Set aside.
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Heat remaining 3 tablespoons oil in a medium saucepan over medium heat. Add onion and bell pepper and cook until translucent, stirring frequently, about 7 minutes. Add garlic, thyme, all but 1 tablespoon green onion, and curry powder and cook until fragrant, 2 minutes. Add tomato paste and cook 2 minutes, stirring to coat vegetables with tomato paste. Add coconut milk and stock to pot. Season with a pinch of salt and lemon juice and stir.
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Bring sauce to a boil then lower heat to medium-low and simmer sauce until slightly thickened, 10 to 15 minutes. Add salmon to sauce and simmer 3 minutes. Spoon salmon and sauce over rice, garnish with remaining green onion, and serve with pepper-vinegar sauce.